ANDREA'S SPICY BLT SOUP
"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread."-- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.
Nutrition Facts : Calories 369 g, Fat 34 g, Fiber 4 g, Protein 4 g
BLT SOUP
This was originally a Paula Dean recipe, I changed it a little bit to fit my tastes, and it is now my favorite soup. Though, maybe I should call it a chowder, as one of the things I changed is the thickness.
Provided by K J
Categories Other Soups
Time 1h
Number Of Ingredients 16
Steps:
- 1. Mix together the mayonnaise and sour cream, set aside.
- 2. In a 4-quart stock pot or Dutch oven, cook the bacon over medium heat until lightly browned. Add the onions and cook until just softened. Add the celery and cook, stirring, until softened (2-3 minutes).
- 3. Add the butter and allow to melt before adding lettuce and sauteing for 2 minutes. Add the flour and cook, stirring about 2 minutes just to make sure it's all incorporated. It will look wilty, sticky and kind of odd, but that's OK.
- 4. Remove the pot from the heat and add the hot chicken broth, tomatoes, and seasonings. Return pot to hot burner and heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes, stirring occasionally.
- 5. Slowly stir in the half and half and return to a boil. Simmer another 5 minutes.
- 6. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
- 7. Stir again and serve hot.
BLT SOUP
"I'm always inventing new recipes or improving on old ones," says Sharon Richardson of Dallas, Texas. "Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.
Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1689mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
BLT SOUP
Make and share this BLT Soup recipe from Food.com.
Provided by Kisha
Categories Pork
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot cook bacon until crisp.
- Transfer bacon to paper towels to drain. When cool enough to handle crumble the bacon. Discard all but 2 tablespoons of the drippings.
- Saute the onions and celery in the pan drippings until soft, about 8 minutes.
- Add the broth, tomatoes, Worcestershire, garlic powder, parsley, pepper, thyme, and hot sauce if desired; bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Serve immediately topped with bacon and shredded lettuce.
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